I didn’t intend to have this with cake. I was planning on hoarding it for myself to have on toast but the day I made the cake the marmalade was also ready and DH was quick to combine the two. Happy, happy accident.

But how to make it?

Slice the blood oranges in half and take out the pips and pith core. Don’t throw them away though-you tuck them into a cloth and they are used to add pectin to the dish. Then just chop (rind and all) the rest of the oranges.

Place in a big bowl (I chose a casserole since there was a lid), tuck the pith etc in and cover with water to let sit overnight at room temperature.

The next day, in a large pot place the oranges, whiskey and sugar. Discard the pith packet. Bring everything to a boil and let boil away until thickened. Sterilize jars and fill with hot marmalade.

Seal and boil in a water bath for 13 minutes.

Great on that cake but I intend on having this as my own private stash to enjoy with my coffee and toast.

Cut oranges in half, take out the pith and the pits and place in a clean cloth. Slice each half into thirds and then slice ½ cm thick. You'll end-up with roughly 10 cups. Place in a bowl with the package of pith and pips and cover with water. Cover with a lid or plastic wrap and let sit overnight at room temperature.

The next day place in a large pot with the remainder of the ingredients. Bring to a boil and boil for approximately 20 minutes until thickened enough to coat the back of a spoon.

Sterilize 5x500ml jars and fill to the neck. Top and seal in a water bath for 13 minutes.

Adventurous Member Of

Disclaimer

Unless noted otherwise, all content created exclusively for www.janesadventuresindinner.com, 2010-present. Please limit external use to single image files or excerpts of 100 words or less. When using my photos or content, please cite my blog by name and include a direct link. Copying and pasting my posts will be seen as a copyright violation.